 | | Directions |
- In medium bowl, combine lime juice, 2 tablespoons olive oil, 1 tablespoon teriyaki sauce, ginger and garlic.
- Add shrimp. Let marinade in refrigerator for 30 minutes.
- In skillet, heat 1 tablespoon olive oil over medium heat. Add pepper, green onions, and chestnuts.
- Cook, stirring occasionally, for 3-5 minutes.
- Add shrimp plus marinade and cook until shrimp are pink, about 3 minutes.
- Stir in 1 tablespoon teriyaki sauce.
- Take each whole lettuce leaf and spoon about 1/4 cup mixture down center of leaf. Fold up bottom edge, then sides over bottom and filling. Secure with toothpick.
- For heartier meal - wrap each leaf with a warmed
6-inch tortilla.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Container: medium skillet, medium mixing bowl
Servings: 6
Serving Size: 1
|  | | Ingredients | | - | | 3 tablespoons lime juice |
| - | | 3 tablespoons olive oil - divided |
| - | | 2 tablespoons teriyaki sauce - divided |
| - | | 1 tablespoon fresh ginger - grated |
| - | | 1 clove garlic - minced |
| - | | 1 pound shrimp - med/large, peeled, deveined, chopped |
| - | | 1 red bell pepper - diced |
| - | | 4 green onions - diced |
| - | | 1 teaspoon Thai red curry paste |
| - | | 5 ounces can water chestnuts, drained, chopped |
| - | | 1 bunch (6 leaves) red leaf lettuce, keeping leaves whole |
| - | | toothpicks to hold lettuce leaves together |
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